Filled with wealthy and fantastically balanced flavors, this fall-inspired pizza from Andy Lees (@pizza48streetfood) is the right cosy deal with. With tangy-sweet balsamic onions, creamy fior di latte, and nutty roast pumpkin. In the event you fancy, a sprinkle of crumbled blue goats cheese additionally works wonders to go with the distinctive flavors on this pizza.
Gear
Baking Tray
Components
Makes 1x 12”/16” pizza
8.8/11.6oz (250/330g) traditional pizza dough
200g pumpkin / butternut squash peeled and minimize into small wedges (makes sufficient for 3 – 4 pizzas)
1-2tbsp Additional virgin olive oil, plus further for drizzling
Pinch sea salt
1 medium purple onion – peeled and finely sliced
1tsp balsamic vinegar
60g Fior di latte – Napoli minimize
1tbsp toasted pine nuts Additional virgin olive oil
Sage leaves – finely shredded
Crumbled blue goats cheese, to style (non-obligatory)
Technique
Put together your pizza dough forward of time. Our information to creating the right Classic Pizza Dough covers every little thing it is advisable know.
Preheat your standard oven to 428˚F (220˚C). Toss the chopped pumpkin/butternut squash in olive oil, then place on a baking tray. Sprinkle with sea salt and bake for 40 minutes, rotating the tray midway and turning the oven all the way down to 356˚F (180˚C) for the ultimate 20 minutes. As soon as cooked, take away and let cool utterly.
Warmth a splash of olive in a big frying pan, then add the sliced onions and let sweat on a low warmth for 30-40 minutes, stirring incessantly to keep away from burning. After half-hour or so, the onions ought to be a stunning darkish color. Add a teaspoon of balsamic vinegar and cook dinner for an additional 5 minutes. Take away from warmth and let cool utterly.
Fireplace up your Ooni pizza oven. Purpose for 952˚F (500˚C) on the stone baking board inside. You’ll be able to verify the temperature inside your Ooni shortly and simply utilizing the Ooni Infrared Thermometer.
Utilizing a small quantity of flour, mud your Ooni pizza peel. Stretch the pizza dough ball out and lay it out in your pizza peel. First high with a fair layer of cheese, then add as a lot of the roast pumpkin/squash as you want, Andy recommends round 12x 2cm chunks for a 12” pizza. Scatter the balsamic onions sparingly on high, and end with an additional drizzle of olive oil.
Slide the pizza off the peel and into your Ooni pizza oven. Cook dinner for 1-2 minutes, ensuring to rotate usually to make sure a fair cook dinner.
Take away the cooked pizza and switch to a picket board. Prime with toasted pine nuts and finely shredded sage leaves.
